Vegan Winter Moroccan Buddha Bowl
This vegan winter Moroccan Buddha bowl is packed with different flavours and textures. The spices are beautifully balanced with cooling plant-based yoghurt.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Looking for a hearty dish that’s also packed with goodness? This Moroccan-spiced Buddha bowl has it all! Whether you enjoy it for lunch or dinner, it will keep you feeling full for hours.
What is a Buddha bowl?
A Buddha bowl is traditionally a vegetarian or vegan dish that consists of a variety of small portions of foods, all presented within one bowl. It typically includes whole grains such as rice or quinoa, beans or legumes, vegetables and plant-based protein such as tofu or tempeh.
It is thought that the name ‘Buddha bowl’ originates from the Buddhist concept of balance, as this dish provides a balanced array of whole grains, protein, healthy fats such as nuts, and vegetables.
What goes in a Buddha bowl?
This recipes uses chickpeas, cous cous, walnuts and beetroot but you can include whatever you like! Just think about balance and include a mix of nuts, seeds, pulses, vegetables, salad and plant-based protein. It’s a great way to use up what you have in your fridge.
Think about colour too – the more vibrant your Buddha bowl, the more exciting it will be to eat! A homemade dressing will also add an extra depth of taste.
Here are a few ideas for ingredients to use in your next vegan Buddha bowl…
• Brown rice, tofu, satay sauce, edamame beans and cucumber
• Sweet potato, lentils, baby spinach, roasted tomatoes and avocado
• Roasted cauliflower, chickpeas, rice and toasted almonds
• Rice, black beans, avocado, rocket, tomato and sweetcorn
Tip: top your Buddha bowl with micro greens for an added dose of nutrients
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: 840
Servings: 3
Rating:
Total Time: 1 hour
Calories: 840
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- For the cumin roasted carrots
- 0.33333333333333 0.33333333333333 tbsp olive oil
- 0.66666666666667 0.66666666666667 tsp maple syrup
- 0.66666666666667 0.66666666666667 tsp cumin seeds
- 1 1 carrots, chopped
- For the roasted chickpeas, walnuts, and pumpkin seeds
- 0.33333333333333 0.33333333333333 tsp olive oil
- 0.33333333333333 0.33333333333333 tsp ras el hanout
- 0.33333333333333 0.33333333333333 tin of chickpeas, drained
- 20 20 g walnuts
- 10 10 g pumpkin seeds
- For the falafel
- 0.33333333333333 0.33333333333333 tin of chickpeas, drained
- 0.33333333333333 0.33333333333333 onion, diced
- 0.33333333333333 0.33333333333333 clove of garlic, chopped
- 0.33333333333333 0.33333333333333 tsp ground cumin
- 0.33333333333333 0.33333333333333 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 1 tbsp plain flour
- handful of parsley, chopped
- For the beetroot couscous
- 60 60 g Israeli couscous, cooked by instructions
- 1/2 a beetroot, grated
- 1/2 a lime, juice only
- 0.33333333333333 0.33333333333333 tsp ground cumin
- For the lime and coriander yoghurt
- 26.666666666667 26.666666666667 ml soya yoghurt
- 1/2 a lime, juice only
- handful of chopped coriander
- To serve
- 50 50 g kale
- 2 2 radishes, sliced
- 1 1 tbsp toasted almond flakes
- 1 1 tsp sesame seeds
- 1 1 spring onions. finely chopped
Method
- Preheat the oven to 180°C/355°F/Gas 4. For the carrots, mix together the oil, maple syrup, cumin seeds and carrots. Place on a tray and roast for 30-35 minutes until cooked. Season to taste.
- For the roasted chickpeas, walnuts and pumpkin seeds, mix together the oil, ras el hanout, chickpeas and walnuts. Spread over a baking tray and roast for 20 minutes. Sprinkle over the pumpkin seeds and roast for a further 10 minutes.
- To make the falafel, add all of the ingredients to a food processor and blend until a thick paste is formed, season to taste. Form into 9 small patties, place on a lined baking tray and cook for 15 minutes until browned on the outside and cooked through.
- Add all of the ingredients for the beetroot couscous to a bowl and mix well. Season to taste.
- For the lime and coriander yoghurt, add all ingredients together and whisk until smooth, then season to taste.
- To serve, bring a pan of water to a boil, then add the kale, boil for 2-3 minutes and drain. Add this to the base of a bowl, followed by the carrots, falafel, radishes, chickpea mixture and couscous. Sprinkle with the almonds, sesame seeds and spring onions, and drizzle with the yoghurt.
Each 542g serving provides: Fat 42g, Saturates 4.7g, Carbohydrate 93g, Sugars 19g, Protein 33g, Salt 1.4g
Ready for another serving? Check out these filling and healthy vegan buddha bowl recipes!
